For the dressing, put the pistachios
in a frying pan over a low-medium heat,
and toss them around until golden and
toasted. Roughly chop, then tip them
into a bowl with the olive oil and herbs.
Season lightly with salt and set aside.
Rub the lamb with the oil. Bash the chilli
and a little salt to a rough powder, then
sprinkle over the lamb. Heat a barbecue
to hot, or a griddle pan over a high heat,
and cook the cutlets for 2 mins on each
side for medium, or longer if you prefer
your meat well done. Transfer to a
serving plate and spoon on the pistachio
& herb dressing. Serve with the
Courgette & anchovy salad (see related recipes, right).